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A tray of Sheet Pan Beef Enchilada Nachos loaded with melted cheese, ground beef, black beans, jalapeños, tomatoes, red onion, cilantro, and sour cream, served with lime wedges on the side.

Sheet Pan Beef Enchilada Nachos

If you’re after something easy, filling, and a little fun, these Sheet Pan Beef Enchilada Nachos get the job done without any fuss. Just layer everything on a sheet pan, bake until bubbly, and dig in. You can make the beef ahead to keep things quick on busy nights or before guests arrive. You can also store any extras in the fridge and reheat them for later snacks.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: Beef Enchilada Nachos
Servings: 8
Calories: 597kcal
Author: Mandy Applegate

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 can diced green chiles 4 ounces
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 medium red onion chopped
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 bag corn tortilla chips 11 ounces
  • 16 ounces red enchilada sauce
  • 2 cups Mexican-style cheese shredded
  • 1 cup sour cream
  • 2 tablespoons fresh cilantro chopped

Optional Toppings:

  • Cherry tomatoes halved
  • Fresh jalapeño sliced
  • Lime juice
US Customary - Metric

Instructions

  • Line a baking sheet with parchment paper for easy cleanup. Preheat the oven to 400°F (200°C).
  • Spread the tortilla chips in an even layer on the baking sheet.
    1 bag corn tortilla chips
  • Heat a large skillet over medium-high heat with olive oil and add the chopped onion. Cook until softened.
    2 tablespoons olive oil, 1 medium red onion
  • Add the ground beef to the skillet and cook until browned, about 7 to 10 minutes. Drain any excess grease and season with salt, pepper, paprika, cumin, and garlic powder. Stir in the green chiles and enchilada sauce. Heat until the sauce is warmed through.
    1 pound ground beef, 1 can diced green chiles, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon paprika, 1 tablespoon cumin, 16 ounces red enchilada sauce
  • Layer the beef mixture over the tortilla chips and top with black beans. Sprinkle the whole baking sheet with cheese.
    1 can black beans, 2 cups Mexican-style cheese
  • Bake in the oven, uncovered, until the cheese is melted, about 8 to 10 minutes. Watch closely to prevent the chips from burning.
  • Remove from the oven, dollop with sour cream, and garnish with chopped cilantro. Add optional toppings like diced tomato, sliced jalapeño, and a squeeze of lime juice, if desired.
    1 cup sour cream, 2 tablespoons fresh cilantro, Cherry tomatoes, Fresh jalapeño, Lime juice
  • Serve and enjoy!

Notes

  • Use Parchment for Easy Cleanup: It keeps the cheese from sticking to the pan, saving you from all that mess.
  • Crisp the Chip Base: Spread the chips in a single layer so they crisp up in the oven and hold the toppings without getting soggy.
  • Cook the Onion First: Softening the onion before adding the beef adds depth of flavor and keeps the meat from overcooking.
  • Drain the Beef Well: Extra grease can make the chips soggy, so be sure to drain it before adding the sauce.
  • Don’t Skip the Spices: The paprika, cumin, and garlic powder make a big difference in the flavor.
  • Warm the Sauce with the Beef: Simmering the enchilada sauce with the meat helps everything meld together and keeps the mixture hot.
  • Watch the Oven: Every oven runs a little different—start checking around 8 minutes to avoid overbaking.
  • Top Just Before Serving: Add sour cream and fresh toppings after baking so they don’t get watery or overcooked.

Nutrition

Calories: 597kcal | Carbohydrates: 44g | Protein: 24g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1477mg | Potassium: 477mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1210IU | Vitamin C: 7mg | Calcium: 292mg | Iron: 4mg
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